If you are craving something hearty, flavorful, and downright satisfying, this Steak & Queso Rice Recipe is about to become your new go-to meal. Imagine tender strips of perfectly seasoned sirloin steak nestled on a bed of fragrant, tomato-infused basmati rice, all topped with creamy white queso that adds a luxurious touch. It’s a mouthwatering blend of textures and flavors that feels both comforting and exciting—whether you’re cooking for family, friends, or just treating yourself after a busy day. Let’s dive right into how you can make this simple yet impressive dish shine at your table!

Steak & Queso Rice Recipe - Recipe Image

Ingredients You’ll Need

Getting started with the Steak & Queso Rice Recipe is a breeze because the ingredients list is straightforward but powerful. Each element plays its part, from the nutty aroma of basmati rice to the rich, savory notes of Montreal steak seasoning. Together, they build layers of taste, color, and texture that will keep you coming back for more.

2 cups Basmati Rice: A fragrant, long-grain rice that keeps grains separate and fluffy.
2 ½ cups Chicken Broth: Adds a deep, savory base that makes the rice burst with flavor.
1 cube Chicken Bouillon: Concentrates flavor for richer taste in the rice.
1 can (about 14 oz) Crushed Tomatoes: Brings color, acidity, and subtle sweetness.
2 cloves Garlic, minced: Aromatic punch and warmth to the sautéed base.
1 small Onion, finely chopped (optional): Adds mild sweetness and body.
1 teaspoon Paprika: Slight earthiness with a hint of smokiness.
½ teaspoon Cumin: Gives an inviting, warm depth.
Salt and pepper to taste: Keeps everything balanced and bright.
2 tablespoons Olive Oil: The perfect fat for sautéing garlic and onion.
1 pound Sirloin Steak, cut into thin strips: Tender and flavorful protein centerpiece.
2 tablespoons Butter: For a silky finish to the steak and rice.
Montreal steak seasoning to taste: Bold, peppery seasoning for the steak’s perfect crust.
White Queso for topping: Creamy, melty cheese to tie the whole dish together.
Fresh Cilantro for garnish: Bright herbal note to freshen every bite.
Flour tortillas (optional): A fun way to turn this into a handheld feast.

How to Make Steak & Queso Rice Recipe

Step 1: Prep the Rice

Start by rinsing the basmati rice under cold water until it runs clear. This step is crucial because it removes excess starch, preventing the rice from becoming gummy and helping each grain stay light and fluffy.

Step 2: Sauté Garlic and Onion

Heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and finely chopped onion and sauté until they become fragrant and translucent. This fragrant base will carry the rest of the flavors beautifully.

Step 3: Toast the Rice

Add the rinsed rice to the skillet and stir it around for a couple of minutes. Toasting it enhances the rice’s natural nuttiness and infuses flavor right from the start.

Step 4: Add Liquids and Seasonings

Pour in the crushed tomatoes, chicken broth, and crumble in the chicken bouillon cube. Sprinkle paprika, cumin, salt, and pepper. Stir everything well so the rice absorbs these bold flavors from the moment it hits the pot.

Step 5: Cook the Rice

Bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer gently for 18 to 20 minutes until the rice is tender and all the liquid is absorbed. Resist the temptation to lift the lid too often — patience here means perfectly cooked rice.

Step 6: Rest and Fluff the Rice

Turn off the heat and keep the pot covered for another 5 minutes. This resting time helps steam the rice evenly. Then, fluff it gently with a fork to separate the grains without crushing them.

Step 7: Prep and Cook the Steak

While the rice is cooking, season your sirloin steak strips generously with Montreal steak seasoning. Heat a skillet over medium-high heat and melt the butter. Sear the steak strips for about 4 to 5 minutes per side until they have a beautiful brown crust but remain tender inside.

Step 8: Combine and Add Queso

Once the rice is fluffed, layer the cooked steak strips on top. Drizzle or dollop white queso generously over the steak and rice. The warm queso will melt into the dish, adding a creamy contrast that’s simply irresistible.

How to Serve Steak & Queso Rice Recipe

Garnishes

Finishing your dish with fresh cilantro adds a pop of color and a lively, herbaceous note that brightens each bite and balances the richness of the queso and steak.

Side Dishes

This recipe stands beautifully on its own, but if you want to round out your meal, consider serving it alongside a fresh avocado salad or some sautéed seasonal vegetables. Crunchy tortilla chips or warm flour tortillas also add texture and make it easy to scoop up every last bite.

Creative Ways to Present

Try serving your Steak & Queso Rice Recipe in a shallow bowl topped with extra queso drizzle and a sprinkle of chopped jalapeños or green onions for a bright bite. You can also turn it into a delicious burrito filling wrapped in soft tortillas—perfect for a satisfying lunch or casual dinner.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak and rice in an airtight container in the refrigerator for up to 3 days. The flavors meld wonderfully overnight, making it an excellent make-ahead option for busy evenings.

Freezing

You can freeze the cooked rice and steak separately in sealed freezer containers for up to 2 months. Freeze the queso topping in a small container if you like, but it may separate slightly on thawing—just stir it well before reheating.

Reheating

Reheat leftovers gently in a skillet over medium-low heat with a splash of broth or water to keep the rice moist. Add extra queso after warming for that freshly melted goodness. If microwaving, cover loosely to steam evenly.

FAQs

Can I use other types of rice for this recipe?

While basmati rice is ideal due to its fluffy and fragrant qualities, you can substitute jasmine rice or long-grain white rice. Just adjust the cooking liquid slightly if needed and keep an eye on texture.

What cut of steak works best?

Sirloin is a great balance for tenderness and flavor, but flank or ribeye strips will also work beautifully if you prefer a bit more marbling or chew.

Is the onion necessary?

The onion adds sweetness and depth, but if you prefer a smoother or less aromatic rice, feel free to skip it or substitute with shallots.

Can I make this recipe vegetarian?

Absolutely! Swap the steak for seasoned mushrooms or a plant-based protein and use vegetable broth instead of chicken broth. The queso and spices will still shine.

How spicy is this dish?

This dish is mild to moderately spiced. You can adjust the paprika or add cayenne pepper if you like more heat. The queso topping also cools down any spice perfectly.

Final Thoughts

The Steak & Queso Rice Recipe is a true crowd-pleaser that combines comforting home cooking with a touch of indulgence. Once you try it, you’ll understand why it’s such a favorite. It’s satisfying, full of flavor, and surprisingly straightforward to whip up any night of the week. Give it a go and watch how it quickly becomes a cherished staple in your kitchen rotation!

Steak & Queso Rice Recipe

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4.3 from 55 reviews

Author: admin
Total Time: 1 hour
Yield: 4 servings 1x

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Description

This hearty Steak & Queso Rice recipe combines perfectly cooked basmati rice infused with rich spices and crushed tomatoes, topped with tender, seared sirloin steak and creamy white queso. It’s a flavorful one-pan meal ideal for a satisfying dinner, garnished with fresh cilantro and optionally served with warm flour tortillas.

Ingredients

Scale

Rice and Base

2 cups Basmati Rice
2 ½ cups Chicken Broth
1 cube Chicken Bouillon
1 can (about 14 oz) Crushed Tomatoes
2 cloves Garlic, minced
1 small Onion, finely chopped (optional)
1 teaspoon Paprika
½ teaspoon Cumin
Salt and pepper to taste
2 tablespoons Olive Oil

Steak

1 pound Sirloin Steak, cut into thin strips
Montreal steak seasoning to taste
2 tablespoons Butter

Toppings and Garnish

White Queso for topping
Fresh Cilantro for garnish
Flour tortillas, optional for serving

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Instructions

Prep the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch and prevent clumping.
Sauté Garlic and Onion: Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sautéing until translucent and fragrant, about 2-3 minutes.
Toast the Rice: Add the rinsed rice to the skillet and toast it for 2 minutes, stirring occasionally to coat each grain with oil and enhance flavor.
Add Liquids and Seasonings: Pour in the crushed tomatoes, chicken broth, and crumble in the chicken bouillon cube. Stir in paprika, cumin, salt, and pepper to taste. Mix well to combine everything evenly.
Cook the Rice: Bring the mixture to a boil, then reduce heat to low and cover the skillet. Let it simmer gently for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
Rest and Fluff: Remove the skillet from heat and let the rice sit covered for 5 minutes. Then, fluff the rice gently with a fork to separate the grains.
Prep Steak: Season the sirloin steak strips generously with Montreal steak seasoning, ensuring each piece is well-coated.
Cook Steak: In a separate skillet, melt butter over medium-high heat. Add the seasoned steak strips and sear each side for 4-5 minutes until nicely browned and cooked to your preferred doneness.
Add Steak to Pan: Once the steak is cooked, place it on top of the fluffed rice in the skillet or serving dish.
Drizzle with Queso and Garnish: Drizzle white queso sauce over the steak and rice. Garnish with fresh cilantro leaves for a burst of color and flavor. Serve with warm flour tortillas if desired.

Notes

For extra flavor, you can marinate the steak in Montreal seasoning and a little olive oil before cooking.
If you prefer a spicier dish, add a pinch of cayenne pepper or chopped jalapeños when sautéing the garlic and onion.
White queso can be substituted with shredded Monterey Jack or a creamy cheese dip if preferred.
Use low-sodium chicken broth and bouillon to reduce salt content if desired.
Make sure to not overcook the steak to keep it tender and juicy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex